Savor the rich flavors of our Cajun Salmon Alfredo Recipe, where flaky salmon meets a creamy Cajun sauce, all nestled atop tender spaghetti squash. This low-carb twist on a pasta dish delivers all the comfort food vibes without the carbs.
My inspiration sprang from cozy spaghetti squash dinners like Trader Joe's Chicken Meatballs Spaghetti Bake, and my love of Cajun spices. When I discovered the delicious versatility of spaghetti squash in place of cooked pasta for a healthy gluten-free option, I fell in love.
For this recipe, we took what we loved from our favorite quick and easy dinner recipes like chicken alfredo, blackened cajun salmon, and cajun-smothered chicken. After refining the balance of spices and perfecting our homemade alfredo sauce, we crafted this creamy Cajun salmon "pasta" recipe.
Before diving into this salmon dish, we recommend setting healthy intentions. Check out our free guide to manifesting with intentions and affirmations.
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Ingredients
For the Cajun Alfredo Sauce:
Ghee: Ghee, clarified butter, lends a rich nutty flavor. Choose organic, grass-fed ghee for its high smoke point and beneficial fatty acids.
Garlic: Garlic boasts health benefits. Organic garlic cloves are best.
Greek Yogurt: Greek yogurt introduces a creamy texture and a protein boost. Opt for full-fat, organic varieties.
Almond Milk (or Cashew Milk): This nut milk is a great lactose-free base for the creamy sauce. Ensure it's unsweetened and minimally processed for the best quality.
Sharp Cheddar Cheese: We use organic raw sharp cheddar this time. Organic is best.
Freshly Grated Parmesan: Freshly grated parmesan cheese is key.
Organic Chicken Broth: Organic broth is best.
Sea Salt and Fresh Ground Pepper
Italian Seasoning: Organic herbs ensure purity and taste.
Cajun Seasoning: Look for blends with authentic, natural spices.
Onion Powder: Organic ensures it's free from additives.
Coconut Flour: A gluten-free thickening agent, coconut flour makes our sauce hearty. It's a fibrous alternative to traditional flours.
Baby Spinach: These tender leaves contain vitamins and a subtle earthy taste. Organic is best.
For the Salmon:
Sockeye Salmon: Wild-caught sockeye salmon is essential for its rich flavor and high content of omega-3 fatty acids.
Avocado Oil: With a high smoke point and heart-healthy fats, avocado oil is ideal for cooking salmon filets.
Cajun Seasoning: Used again to create consistency in flavor, this seasoning makes the salmon the star of the dish.
Lemon Juice: Fresh lemon juice brightens the dish and adds a boost of vitamin C. Always opt for fresh lemons to squeeze your own juice.
For the Spaghetti Squash:
Spaghetti Squash: This is a fabulous gluten-free pasta alternative, low in calories and high in dietary fiber.
Sea Salt: Enhances the natural flavor of the squash while adding trace minerals.
Cracked Black Pepper
Instructions
Making the Cajun Alfredo Sauce
Sauce Start: On low heat, let ghee, minced garlic, and a dash of onion powder mingle in a saucepan, cooking for a minute. Blend in coconut flour gradually to form a paste for the base of your sauce.
Creamy Base: Turn the heat up to medium-low and gradually introduce Greek yogurt and almond milk, stirring constantly to achieve a silky, even texture.
Cheese and Season: Delicately stir in the sharp cheddar and Parmesan, along with the chicken broth, until your mixture reaches a creamy consistency. Infuse the sauce with Italian and Cajun seasoning, then give it a few minutes to let the flavors marry.
Finish with Greens: As you stir, incorporate baby spinach into the sauce, continuing until it's just wilted.
Preparing the Spaghetti Squash
Squash Prep: Halve your spaghetti squash, scoop out the seeds, and place it atop a trivet in your Instant Pot with a cup of water underneath. Seal the pot, select high pressure, and set the timer for 7 minutes. Quick-release the steam once done and let the squash cool.
Noodle Creation: After cooling, transform the squash into noodles by scooping them into a bowl. Trim the noodles with scissors to tidy up their length.
Cooking the Salmon
Salmon Sear: Over medium high heat, get your large skillet sizzling hot before laying down the salmon fillets skin side first. Slick them with oil, add lemon, and season salmon with a tablespoon of Cajun seasoning. Allow them to cook undisturbed for 4-5 minutes, so they're nearly done.
Flip and Finish: Drop to medium heat, give the fillets a gentle flip, and let them finish cooking—aim for an internal temperature of 140°F, which should take about 2-3 minutes. Then take them off the heat.
Salmon Prep: Once cooled, either flake the salmon with a fork or cut it into slices, ready to top your dish.
To Serve
Serve the spaghetti squash on plates, smother it with the homemade creamy Cajun Alfredo sauce, and crown it with your beautifully seasoned salmon.
Hint: When cooking salmon, starting with the fish at room temperature ensures even cooking. Allow your salmon fillets to rest outside the refrigerator for about 15 minutes before they hit the pan. As they cook, you can gently wipe the white goo (albumin) with a paper towel. (Although it is safe to eat!)
Remember, salmon continues to cook even after it's removed from the heat, so to avoid overcooking, transfer it from the pan to a plate the moment it's done. By following these steps, you'll ensure your salmon is flaky, tender, and full of flavor every time!
Substitutions and Variations
For an extra kick, amp up your dish with additional Cajun seasoning or a sprinkle of cayenne pepper.
If you crave a richer cream sauce, swap almond or cashew milk with coconut milk or heavy cream for an even more luxurious texture.
Prefer a classic pasta experience? Replace spaghetti squash with your choice of pasta. We recommend an organic ancient grains brand. Cook your pasta to al dente perfection following the package directions.
For those who favor the traditional, unsalted butter makes a fine stand-in for ghee, infusing your sauce with a familiar, buttery indulgence.
To add sweetness and crunch to your cream sauce, toss in diced red bell pepper or sautéed red pepper and onions.
Freshen up each serving with a garnish of fresh parsley, providing a bright, herbal note that complements the richness of the dish.
For our vegetarian friends, omit the salmon and consider a medley of sautéed veggies like bell peppers and mushrooms.
Vegans, you’re not left out—replace dairy with plant-based alternatives and explore tofu or tempeh for a satisfying, protein-rich substitute. For that cheesy flavor simply use nutritional yeast with coconut milk.
Storage
- Refrigeration: Spoon any leftovers into an airtight container to maintain freshness. Your creamy Cajun creation will stay delicious in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently to preserve the dish's flavors and textures.
- Freezing: While you can freeze the spaghetti squash and Cajun Alfredo sauce separately, we recommend enjoying the salmon fresh. If you must freeze, do so in a separate airtight container. Note that the creamy sauce may separate when thawed, but a quick whisk while reheating should bring it back together.
Top Tip
Watch for the salmon's doneness closely—once it's just opaque, promptly remove it from the heat. This avoids overcooking, ensuring your salmon remains succulent and pairs exquisitely with the creamy Alfredo sauce. Enjoy the best flavor and texture in every bite!
FAQ
Yes, salmon is naturally low in carbohydrates, making it an excellent choice for low-carb diets. It's packed with protein and essential omega-3 fatty acids, contributing to a nutritious meal without the carbs.
Traditional Alfredo sauce can be high in carbs due to the use of flour and heavy cream. However, there are many variations, like our Creamy Cajun Alfredo Sauce, that use low-carb thickeners and dairy substitutes to reduce the carbohydrate content.
Spaghetti squash can be tough to slice through because of its hard exterior shell. To make it easier, make several small slices in a row, lengthwise around where you want to cut it. It can break open easier along the line. I also use the weight of the squash to help break it open faster (be so careful!). You can also cook the squash whole, and cut it afterward. (Don't forget to scoop the seeds out, too!)
Absolutely, spaghetti squash is a healthful food that's low in calories and carbs yet high in fiber, vitamins, and minerals. It's a fantastic alternative to traditional pasta for those looking to increase their vegetable intake and maintain a balanced diet.
Recipe
Creamy Cajun Salmon Alfredo over Spaghetti Squash
Equipment
- large skillet
- Whisk
Ingredients
For the Cajun Alfredo Sauce:
- 3 TB ghee
- 3 cloves garlic minced
- ½ cup Greek yogurt
- 2.5 cups almond milk
- 2.5 cups raw sharp cheddar cheese shredded
- 2 cups Parmesan grated
- ½ cup chicken broth
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon Cajun seasoning
- 1 teaspoon onion powder
- 4 TB coconut flour
- 2-3 cups baby spinach packed
For the Salmon:
- 1 lb salmon bones removed, cut into 3 portions
- 2 TB avocado oil
- 2 TB Cajun seasoning
- 1 teaspoon lemon juice
For the Spaghetti Squash:
- 1 spaghetti squash
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 cup purified water
Instructions
For the Cajun Alfredo sauce: approx 25 min total
- Heat a large saucepan on low heat with ghee, garlic, and onion powder for one minute. Slowly stir in flour until it forms a paste.
- Slightly raise the temp to medium low and Stir in yogurt and milk slowly a little at a time to ensure the sauce gets to an even creamy consistency.
- Gradually sprinkle both cheeses and broth until it creates a creamy consistency. Season with salt pepper Italian seasoning and Cajun seasoning. Stir for a few more moments as flavors meld together. Add additional cheese or flour to adjust consistency as needed. While stirring, add spinach and continue stirring until spinach is wilted.
For the spaghetti squash: (Approx 15-20 total with time to come to pressure)
- Cut spaghetti squash in half and remove the seeds. Place one cup of water in the bottom of instant pot and set both halves of squash in a trivet. Cover and set to high pressure for 7 minutes. Release steam immediately and let cool.
- Once cooled, scoop spaghetti squash noodles from the skin into a large bowl. Cut strands with kitchen scissors for more even strands.
For the salmon (Approx 9 min)
- While spaghetti squash and sauce is cooking, heat oil to medium-high in a large skillet. Be sure the pan is very hot before adding salmon.
- Add salmon fillets skin side down. Brush oil onto the fillets, add a drizzle of lemon to each and season evenly with Cajun spices. Let cook without moving for 5-6 minutes, depending on thickness, or until salmon is cooked ¾ of the way up.
- Reduce the pan temp to medium. Using a fish turner, carefully flip the salmon to cook the rest of the way on the other side for approximately 2-3 minutes or until internal temp is 140F. Remove from heat and set aside.
- Carefully slice or shred salmon and set aside.
Notes
Use separate timers for each component: Instant Pot timer for squash, and kitchen timers for salmon and sauce.
Allow salmon to come to room temperature before cooking to ensure even cooking.
Serve immediately for the best experience. Note on cook times: the cook times should overlap for each process happening at the same time.
Nutrition
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Pairing
Pair with a green vegetable like steamed broccoli, green beans, asparagus, or a simple green salad!
Final Thoughts
We'd love to hear how your Creamy Cajun Salmon Alfredo with Spaghetti Squash turns out! Share your experiences in the comments below and let's spread the joy of healthy eating. If this dish delights your taste buds, pass the recipe along to friends and family.
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Be well,
Natalie
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